|Here is the 2 loaves of bread Jolene and I made today.|
Herb Cheese Bread
6 to 7 cups all-purpose, or Bread flour (I use 1 1/2 cups whole
wheat Pastry flour & the rest all purpose)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 tablespoons tarragon
1 cup grated cheese
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120-130 degrees)
margarine or butter melted
Mix 3 1/2 cups of the flour, sugar, salt, shortening, and yeast in
a large bowl. Add warm water. Beat with electric mixer on low speed
1 minute, scraping bowl frequently. Increase speed to medium and
beat for another minute, scraping bowl as needed. Add the
tarragon and cheese with the second edition of flour.
Stir in enough remaining flour, 1 cup at a time, to make
dough easy to handle.
Turn dough out onto a lightly floured surface. Knead about
10 minutes or until smooth and elastic. Place in a greased
bowl and turn greased side up. Cover and let rise in a warm
place 40-60 minutes or until double. Dough is ready if
indentation remains when touched.
Grease 2 loaf pans and set aside. ( this may sound
strange, but I use Wilton's Cake release)
Punch down dough and divide in half. Flatten each half with
hands or rolling pin into a rectangle, 18x 9 inches, on lightly
floured surface. Roll dough up tightly, beginning at the 9-inch
side, to form a loaf. Press with thumbs to seal after each turn.
Pinch edge of dough into roll to seal. Press each end with side
of hand to seal. Fold ends under loaf. Place seam side down in pan.
Brush loaves lightly with margarine or butter. Cover and let rise in
a warm place 35-50 minutes or until doubled in size.
Move oven rack to low position so that tops of pans will be in
center of oven. Heat oven to 425 degrees.
Bake 25 to 30 minutes or until loaves are deep golden brown
and sound hollow when tapped.
Remove to wire rack to cool. Brush loaves with margarine
or butter again and cool.
Slice and spread with butter, Enjoy!